This dish came in the right moment. I was wondering how to prepare my cod fillet when I turned on my TV and on the PBS channel was showing AmericanTest Kitchen. First half of the show was teaching how to sealed scallops and served it with brown butter sauce. Second half of the show was teaching how to pan-roasting halibut fillets. So, my cod fillet dish was set after I finished the show. I was going to pan roast my cod fillets and served it with the brown butter sauce.
I had an accident when pan-roasting my cod fillets. I forgot to put on my oven mitten when I tried to move the hot pan away and burnt my hand big time (remember I posted on Facebook?). No only that, I dropped a big piece of my cod fillet on the floor. :-( It was a burning pain experience for me, luckily the pain stopped the next morning and only left me with a red burn mark on my hand.
So, please take extra caution if you are trying to pan-roasting your fish fillets. I probably won't be attempting this method again. Would go for pan-steaming instead.
Verdict: This dish turned out well and the brown butter sauce is very yummy and goes well with seafood. But as a health conscious person, I felt that the brown butter sauce might clog my arteries. :-P Okay, in moderation, not too often would do.
- 3 Cod fish fillets, at least 1" thick, rinse and pat dry with paper towel
Brown Butter Sauce:
- 2 Tbsp. butter
- 1 shallot, minced
- Italian herbs seasonings (thyme, oregano, rosemary)
- Salt and black pepper
- 2 Tbsp. lemon juice
- 1 tsp. sugar
For Pan-Roasting the cod fillets:
Season both sides of the fillet with salt and black pepper. On side down, add a little white granulate sugar to aid in the crust formation process. In a non-stick pan, add in oil. When hot, add in the fillet with the sugar added side down first and time it to a minute. After one minute, flip it over for a little while. And finish cooking it in a preheated 425'F oven for 7-10 minutes. While the fillets are roasting in the oven, prepare the brown butter sauce.
Brown Butter Sauce:
Melt the butter in a saucepan in medium heat. Keep watch and not to burn the butter. When brown, add in the minced shallots. Stir-well. Add in the Italian herbs seasonings, season with salt and black pepper. Lastly add in the lemon juice and sugar. Stir-well and set aside.
Be careful of the hot pan from the oven!! Take out the fillets and place on a plate and pour the brown butter sauce on top to serve.